This video explains you how yogurt is prepared in the industries by fermentation.

The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are the only 2 cultures required by law (CFR) to be present in yogurt.

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Fermentation :-
https://youtu.be/hav_yLrgFqs

Production of wine :-
https://youtu.be/jV_hODIYWsU

Production of beer :-
https://youtu.be/_fhkkXnSmY8

Production of citric acid and lactic acid :-
https://youtu.be/fL0CN_iyylA

Production of Glutamic acid and Aspartic acid :-
https://youtu.be/AsyuxlFk1-g

Production of streptomycin :-
https://youtu.be/30hqY_RKgxA

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